Home ยป Easy PB + J Puff Pastry Turnovers

Easy PB + J Puff Pastry Turnovers

For those cozy winter mornings, when only something special will do, Vegan Peanut Butter + Jelly Puff Pastry Turnovers are the way to go.

Think flakey layers of puff pastry stuffed with a sweet and tart raspberry filling…generously drizzled with smooth, creamy peanut butter and paired with a warm mug of coffee or tea ๐Ÿ˜Š

If you’re thinking that sounds pretty great, you would be right! Especially since this recipe utilizes store-bought pastry dough – turns out Pepperidge Farms and many other widely available frozen pastry sheets are “accidentally vegan” – and just a few pantry and freezer essentials, like frozen berries and a jar of peanut butter.

This easy breakfast treat comes together in no time, so bookmark this recipe for your next day off and enjoy a cozy breakfast for a change โ˜•๏ธ

  • 1 sheet of frozen vegan puff pastry, thawed (I use Pepperidge Farm which at the time of posting is “accidentally vegan” ๐Ÿ™Œ)
  • 3/4 cup fresh or frozen raspberries, thawed
  • 1 tbsp flour
  • 1/2 cup raspberry jam (seedless + naturally sweetened is my preference)
  • 1/2 cup natural peanut butter
  • 2 tbsp maple syrup (optional)
  • flakey sea salt
  1. Preheat your oven to 350 degrees (or the temperature that the package you’ve purchased calls for)
  2. Roughly mash the raspberries (just slightly) and toss with the flour.
  3. Then cut the sheet into 9 equal squares, and fill with a spoonful of the raspberry mixture. Add a spoonful of raspberry jam, then fold over to create a triangle shape and press the edges closed.
  4. Seal the edges with a fork and then, using a knife, create an “x” shape on top of each turnover to create ventilation.
  5. Lightly brush the tops of the puff pastry with maple syrup and then bake until golden brown. This took about 20-22 minutes in my oven.
  6. Remove from the oven and let cool for 5 minutes.
  7. Then drizzle with room temperature peanut butter (or this easy glaze is amazing on top!)
  8. Finish with a tiny sprinkle of flakey sea salt (if your peanut butter is unsalted) to add an extra pop of flavor.


  1. Try not to overstuff the turnovers with heaps of raspberries. If you add too much, it will be hard to seal the edges shut and all of the filling with leak out while baking.
  2. It’s easy to change up the flavors: use different kinds berries or sub sautรฉed cinnamon apples. You can also have fun playing around with different nut butters like almond or pecan.
  3. You can mix a little maple syrup or powdered sugar into the peanut butter to make more of a sweet topping for these turnovers. On their own they are not tremendously sweet so adjust to your liking ๐Ÿ˜Š
  4. You can also put a spoonful of peanut butter INSIDE the turnover too. it’s so good.
  5. To make the filling a little sweeter, add a touch of coconut or cane sugar in with the berries while mashing. This is especially nice if the berries are too tart or underripe.
Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

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